2 2/3 c. sugar
2/3 c. white Karo
2/3 c. water
2 egg whites
1 tsp. vanilla
1 c. pecans

Mix sugar, syrup and water. Boil to crisp ball stage. Save back 1/3 and pour syrup mixture slowly over 2 stiffly beaten egg whites. Reheat remaining 1/3 syrup. Cool slightly. Add slowly (she adds, I don't know why). Add vanilla and nuts and heat until thickens slightly. Pour into buttered pan.